Moosewood Restaurant. - New Recipes from Moosewood Restaurant, rev

Copyright 1987 by Moosewood, Inc.

All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

Appearing in the handtinted photographs on the back cover of this book are workers, families, and friends of Moosewood. The photos are the work of Al Karevy and Patti Harville.

The Library of Congress has assigned this and the previous editions the following catalog card number: 87-050179

eISBN: 978-0-307-82932-0

v3.1

Besides the 17 present members of the Moosewood Collective who have made this cookbook possible, there is a host of other supporters behind-the-pages and between-the-lines. Without the astute advice, encouragement, and excellent help of these friends and professionals, our book could not have taken shape with nearly the ease or careful consideration that was possible, thanks to their willingness to add their skills to ours.

First we must thank many of the ex-Moosers, former members of the collective, and others who contributed time and energy to our restaurant or this book. Many have traveled to distant places, have hitched their wagons to other stars, but we still remember them fondly and recognize their valuable contributions. Hello out there, Judy Barringer, Jonathan Kline, Julie Knie, Kris Miller, Jori Ross, Yvonne Fisher, Andi Gladstone, Cary Joseph, Jim Legott, Tom Mank, and Shevek Hertzendorf.

And of course the world-at-large knows Moosewood because of the Moosewood Cookbook compiled by Mollie Katzen from the first four years of the restaurant. Ten years later, over a million copies have been sold, and many millions more people have joined in eating food prepared from those recipes.

We would like to mention Ithacas Somadhara Bakery, a local business with which weve had a strong relationship. They have supplied us with fresh-baked, whole grain breads for over ten years now. They are good neighbors.

For their beautiful work and admirable patience during the hectic scheduling of people and places, our photographers Al Karevy and Patti Harville deserve the highest praise.

For editing with a fine-tooth comb, Andrea Clardy cannot be thanked enough. She corrected mistakes and inconsistencies and provided objective critiques. She also offered us zest and structure at critical stages of this manuscripts development. Her special blend of good humor and serious work has endeared her to us.

We also appreciate the generous cooperation of Susan J. Brown and Holly Carlson-Lau in sharing office space. Carl Lagoze, thanks for your technical advice.

Michael Aman, our typesetter, we thank for hours and hours at the keyboard, typing and deciphering our scribbles. His careful, attentive eye caught many a discrepancy, and his advice and organization were helpful far beyond the call of duty.

For long-term friendship and creative advice, we would like to thank Jeff Furman and Fred Rolfe.

Our agents, Arnold and Elise Goodman, have given us support, consideration, and excellent advice from start to finish. Their clear-sighted direction and impeccable judgment were influences that helped to revitalize our efforts during the course of our work on this cookbook. They have been strong and flexible throughout, and we admire their professional expertise. They have made us feel well taken care of. Thank you.

Greetings to our restaurant regulars, fans of Moosewood who come to eat several times a week (some come every day!) and have favorite tables and favorite dishes. Their honest feedback and long-lasting, loyal support enrich our days and contribute to the family feeling of Moosewood Restaurant.

Row 1 (top 1 to r): David Hirsch, Tony Del Plato

Row 2:Bob Love, Laura Branca, Lisa Wichmann

Row 3:Ned Asta, Eliana Parra, Nancy Lazarus, Linda Dickinson, Maureen Vivino

Row 4:Tom Walls, Maggie Pitkin, Susan Harville, Wynelle Stein

The Moosewood Collective

All of these people, past and present members of the Moosewood Collective, have created this book by their various efforts in developing and testing recipes and in research, writing, editing and general support.

Joan Adler

Ned Asta

Laura Branca

Linda Brecht-Torn

Carol Cedarholm

Susan Jane Cheney

Linda Dearstyne

Tony Del Plato

Linda Dickinson

Susan Harville

David Hirsch

Roseann Iacovazzi

Nancy Harville Lazarus

Bob Love

Flora Marranca

Celeste Tischler Materi

Fouad Makki

Ashley Miller

Eliana Parra

Maggie Pitkin

Ira Rabois

Sara Robbins

Wynelle Stein

Therese Tischler

Maureen Vivino

Tom Walls

Allan Warshawsky

Mitch Weiss

Lisa Wichman

CONTENTS

Chilled Soups

Hot Soups

Salad Dressings

Pastas

Fish

Sauces

Side Dishes

Condiments

INTRODUCTION

Eating is one of lifes sweet pleasures so is cooking and serving good food to others. And thats what weve been doing at Moosewood since 1973. The Moosewood cuisine is continually evolving. In this new cookbook, we introduce the latest and the greatest, the leanest and the greenest, the best and the rest of the recipes from Moosewood Restaurant.

People from all corners of the world have made their way to Moosewood, and what they usually expect is a much bigger restaurant with much taller waiters. Moosewood is a small place, and our kitchen, in particular, is tiny with no special equipment: no microwave, no high-speed oven, no grinder, no griddle, no deep-fat fryer. Our menu is different at every meal, and we do a lot of cooking in a short time in this small space with no last-minute madness. The happy result of these limitations is that our recipes are straightforward and easy to prepare. Over time each dish has been tested and refined so that these recipes should not intimidate a beginning cook and yet will interest the more experienced chef.

More than a decade ago, we were just discovering how to be vegetarians. Soybeans and brown rice were a challenge. Yogurt was a little exotic, remember? Well, since then weve found the world full of foods and flavors to taste and savor. And you know, this vegetarian food is not just loved by vegetarians. Many of us are not strict vegetarians and neither are most of our customers, who come to Moosewood for the good food.

Were excited to be part of the developing American vegetarian cuisine. We think that the real inspiration for our cooking is an openness to ethnic and regional foods and a readiness to mix and match in the American melting-pot tradition, taking the best and most interesting and throwing it together in new ways to create something unique and wonderful.